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Gillespie Relish
From The Rural cook book, 1907
Serves 9
Keeps perfectly for five years.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
544Calories
5 gProtein
125 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein5.1 g
Carbohydrates125 g
Fiber7.6 g
Sugars104 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium6294 mg
Potassium808 mg
Calcium239 mg
Iron3.8 mg
Magnesium88 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K34 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate36 mcg
Choline19 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 125. The excerpt below is the record exactly as published.
Gillespie Relish.^Ore peck ripe tomatoes, two cupfuls celery, six large onions, seven red peppers. Run the peeled tomatoes and the onions through a meal grinder. Chop the celery and the peppers fine. Add two ounces of mustard seed and ground cinnamon, one-halt cupful of salt, three pints cider vinegar and two pounds of light brown sugar
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